If all else fails … make a mess!

This series goes back to 2017 and if you want ideas for another variation on a theme, make a Hodgepodge - aka a mess.

Hazelnut Hodgepodge

Serves 1

3 meringue kisses, crushed

1 scoop of vanilla ice cream

A sprinkle of toasted, chopped hazelnuts – 25g approx

30g frozen raspberries – defrosted – do not sweeten

1 tbsp sticky toffee sauce – loosen in microwave for

15 secs on medium

Assembly

A glass bowl or sundae dish makes this

dessert stand out, layer as follows :

crushed kisses

scoop of ice cream

sprinkle of hazelnuts

raspberries but reserve the juices

drizzle of sticky toffee sauce

drizzle of raspberry juices

Add a final sprinkle of hazelnuts

sweetness – the meringues

texture – the hazelnuts

sharpness – the raspberries and the juices

sticky toffee sauce and ice cream – pure indulgence

what is a dessert without indulgence!

A Hodgepodge is instant – ish. You can put in as much or as little effort as your time permits – to explain.

You can buy drums of meringue kisses or make your own*.

You can buy ice cream or make your own*.

You can buy whole hazelnuts and chop and roast or buy roasted, chopped hazelnuts in 100g bags ready to use.

Raspberries are available – preferably fresh, frozen if not.

You can buy jars of caramel sauce – dulce de leche or salted caramel or you can make your own sticky toffee sauce*.

We've covered all the recipes marked * in the Dids “Susan” ideas.

If you like the simplicity of the Hodgepodge there are two more recipes – Hodgepodge – Take 2 3^rdApril 2017 (Cherry and Chocolate) and Hodgepodge again - 18thApril 2017 (Lemon & Blueberry)

Whichever dive in dessert you choose to serve have the best time ever with your loved ones and stay safe and well.

Dids – back to the beginning

I began this series of dive in desserts with chocolate - easy, straight forward ideas for the Susan. It appeals to my sense of order to finish where I started with chocolate and with the fancy dancin' posh pud – but one that you can make ahead and freeze.

This pud involves prep – it's worth it but a word of caution – you might not want the work if your party is a large one.

Anyway, here goes :

Perfect Chocolate Fondants

Makes 2

60g unsalted butter, cut into dice, plus extra to grease

1 tbsp cocoa powder

60g dark chocolate, broken into pieces

1 egg and 1 egg yolk

60g caster sugar

1 tbsp plain flour

pinch of salt

Pre-heat the oven to 180fan/200c/Gas 6 if cooking immediately and put a baking tray on the middle shelf. Butter the inside of 2 small ramekins (8x4 cms) or pudding moulds (6x6 cms) and then put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Do the same with the other mould. You might want to do the “cocoa coating” over a tray lined with kitchen roll – you can't avoid cocoa dust.

Put the butter and chocolate into a heatproof bowl set over, but not touching, a pan of simmering water and stir occasionally until melted. Allow to cool slightly.

Vigorously whisk together the egg, yolk, sugar and a pinch of salt until pale and fluffy. Gently fold in the melted chocolate and butter, and then the flour. Spoon into the prepared moulds, stopping just shy of the top – at this point the mixture can be refrigerated until needed, or even frozen, as the puddings will not wait around once cooked.

Put on to a hot baking tray and cook for 12 minutes (14 if from cold, 16 if frozen) until the tops are set and coming away from the sides of the moulds. Leave to rest for 30 seconds and then serve in the ramekins or turn out on to plates if you're feeling confident – serve with fresh raspberries and/or a scoop of vanilla ice cream on the side (clotted cream works too).

This recipe absolutely works – make sure you have your kitchen timer sellotaped about your person – precision is everything – you'll get foolproof chocolate fondants!

Up next … if all else fails

Lemon curd gate

It has been a while since I had a rant – my last you may recall concerned the absence from our supermarket shelves of lemon curd – Sicilian specifically. It seems to be random – my friend shops at a different supermarket and assures me basic lemon curd is available. I've not seen either version since I don't know when!

It occurs that there seems little point in writing about the tiramisu recipes if you're not able to buy lemon curd. Clearly it's available in some areas but not in others. I'm lucky, I have my Sister, Whizzer who loves a challenge and produced yet another rabbit out of a hat and sent me a jar of lemon curd – the last one on the shelf.

I don't know why I didn't think of this before – just in case you're having difficulty finding the curd, you could make your own in 12 minutes max in the microwave :

Making Microwave Lemon Curd

115g/4oz butter, cubed

Finely grated rind and juice

of three large lemons**

225g/8oz caster sugar

3 eggs plus 1 egg yolk

Put the butter, lemon rind and juice in a large microwave-proof bowl. Cook on high for 3 minutes.

Add the sugar to the bowl and stir for 1 minute until it has almost dissolved. Return to the microwave and cook on 100% power for 2 minutes, stirring every 1 minute.

Beat the eggs and the yolk together, then whisk into the lemon mixture, a little at a time.

Cook on medium (40% power), for 10-12 minutes, whisking every 2 minutes, until the curd thickens. You will find that your curd has white cords from the eggs – pour the curd through a sieve before filling the jars, for the perfect smooth result.

Ladle into hot sterilized jars, cover and seal. When cool, store in the refrigerator. Use within 2 months.***

N.B. Microwaves vary :

This recipe is based on an 800 watt version. For microwaves with a different wattage, adjust cooking times as follows, 900 watt – subtract 10 seconds per minute. 850 watt, subtract 5 seconds per minute. 750 watt, add 5 seconds per minute. 700 watt, add 10 seconds per minute.

**If you don't have fresh lemons you can use lemon juice and omit the rind. As a guide - 4 tbsp of juice is equivalent to 1 and a half lemons.

***The quickest way to sterilise jars is to place them in your dishwasher.

It's really easy – a small tip though – when you begin to cook the curd on medium in 2 minute blocks, make a note on a piece of paper 2,4,6,8,10 and/or 12 and cross off each 2 minute block – use your timer too – it helps to keep track.

It's not Sicilian I know but it's every bit as good as shop bought “basic”.

Note to self – I really must look at my back catalogue of recipes more often.

Next … the fancy dancin' “Did” you make ahead and freeze - that takes minutes to heat and serve.

Dids - Hints, tips and the tiddy

All the tiramisu recipes benefit from being made ahead – the tip is – don't decorate until you're ready to serve. You can have your Flake bashed or your plain chocolate grated, ready. If you want to add an optional sprinkle of crushed Amaretti biscuits, likewise – bash and bag!

As I mentioned you have serving options – large or small (the tiddy).

If you opt for the tiddy the best tip I can give is set your stall out – choose your size of glass or dish and an appropriate cutter to fit. The glasses I use have a capacity of 160ml – they measure 7 cms in diameter and 7 cms deep.

If you'd like to see a photo guide check out A Tiddy Tiramisu 20th June 2017 which illustrates the lemon version.

You'll see sliced Madeira cake, along with the glass I used and the cutter too – the size is 4cms in diameter and the cake should be 1cm slices approximately.

On the subject of cake - you could bake your own Madeira cake if you wish but it seems unfair on the cake when you're going to dunk it in syrup! Why not use an “economy” range Madeira cake - available in most supermarkets – a word to the wise – they vary in size so I'd buy two to be on the safe side. You could use a lemon drizzle cake instead of the Madeira.

One final tip – complete your tiddy with a circle of cake - add a teaspoon of the curd to the cake top and then sprinkle with the chocolate and optional crushed Amaretti biscuits – the curd “glues” the chocolate and the biscuits in place.

A perfect make ahead celebration pud!

Dids – finally, cherry

Cherry Tiramisu

8 tablespoons of cherry juice (100ml)

20fl oz whipping cream/1 pint/570ml (heavy)

4tbls cherry liqueur - Kirsch (optional)

one red velvet cup cake per serving

4tbls caster sugar

225g/8oz Mascarpone or curd cheese (Philadelphia)

4 Amaretti biscuits, crushed to a crumb

50g/2oz plain chocolate (grated) or

a cherry liqueur chocolate to decorate

Cherry compote

Red velvet sponge – see notes below

Cherry and Raspberry Compote

350g cherries, stoned – can use frozen

150g caster sugar

juice of 1 lemon (2 tbsps)

150g raspberries – can use frozen

4 tbsp water or juice from defrosted fruit

Pour the water into a pan and add the cherries, sugar and lemon juice. Place on a medium heat and stir until the sugar dissolves. Cook the cherries over a low heat for 5-10 minutes until they have released some juice but are not overcooked. If you are using frozen cherries you will have the fruit juices when defrosted – use this juice instead of the water and reduce the cooking time to 5 minutes.

Add the raspberries to the pan and cook for a further 1-2 minutes until they start to soften. Remove the pan from the heat and leave the mixture to cool, then chill it well before serving. Blitz the compote and pass through a sieve. You'll get 400ml.

Mix the cherry juice with the Kirsch. If you're serving kiddies then omit the Kirsch and add an additional 4 tbsp of cherry juice.

Mix the cream carefully with the sugar and mascarpone. A small tip – place the mascarpone cheese in a mixing bowl and add the sugar. Once combined add the cream gradually. Fold 2 tablespoons of cherry compote into the mixture, gently, to give a ripple effect.

Cut up the cake in shapes that suit the bowl you are using and dip into the cherry mixture.

Layer the mascarpone mixture with the sponge.

Add your decorations when you are about to serve – sprinkle the Amaretti crumb and then add the grated plain chocolate or a cherry liqueur chocolate.

For extra pizzazz add a puddle of cherry compote. Freeze the compote you don't use along with any red velvet sponge you have left for another day!

You have options with the red velvet sponge. I made red velvet cupcakes and a batch gave me 24, far more than I needed, which was deliberate since I was able to either freeze what I didn't use or add frosting for a traditional cupcake.

There are “fast fixes” out there – most large supermarkets sell red velvet cake mixes which will usually give you 12 cupcakes or a 7” cake. Betty Crocker likewise.

Hints and tips and the tiddy version of the tiramisu up next.

Dids - then there's the lemon

Lemon Tiramisu

Serves 4 large or 6 smaller

servings

Lemon syrup – 4 tbsp lemon juice, 100g icing sugar

20 fl oz whipping cream

4 tbsp Limoncello liqueur (optional)

20 sponge fingers or Madeira cake

4 tbsp caster sugar

225g Mascarpone

2 heaped tbsps lemon curd to fold into Mascarpone mixture

2 x Cadbury's Flake for decoration

To make the syrup place the lemon juice and icing sugar into a small saucepan and heat gently so that the sugar dissolves. Set aside to cool.

If you are using Limoncello liqueur then add to the syrup.

Mix the cream carefully with the caster sugar and mascarpone, gently fold the lemon curd into the mixture so that it gives a ribbon effect. If you're using a hand mixer use the blades to fold through the lemon curd :

For one large tiramisu and using sponge fingers, a rectangular dish is the best shape. Dip the fingers into the syrup and arrange in a row, then add the mascarpone mixture and repeat.

For the kids, bash a Flake in its packet so that it doesn't fly all over the kitchen worktop, open carefully and sprinkle over to decorate. If you want grown-up “sprinkles” to decorate instead of the milk chocolate Flake use plain chocolate, grated.

Cling film and fridge until you're ready to serve.

… and finally – cherry!

Dids – the orange pick me up

Here goes :

Orange Tiramisu

Grated rind and juice of 2 oranges

20fl oz whipping cream/1 pint/570ml (heavy)

4tbls Cointreau (optional)

20 sponge fingers or Madeira cake

4tbls caster sugar

225g/8oz Mascarpone or curd cheese (Philadelphia)

50g/2oz plain chocolate (grated)

Mix the orange rind and juice with the Cointreau. If you'd prefer an alcohol free version then omit the Cointreau and add an additional 4 tbsp of orange juice.

Mix the cream carefully with the sugar and mascarpone. A small tip – place the mascarpone cheese in a mixing bowl and add the sugar. Once combined add the cream gradually.

Cut up the cake in shapes that suit the bowl you are using and dip into the orange mixture.

Layer the mascarpone mixture alternately with the sponge.

Grate the chocolate and set aside. Sprinkle over the tiramisu when you are about to serve.

As usual there are “tweaks” :

You can buy orange curd. It's delicious and an excellent addition to your store cupboard.

I added the orange curd – 2 tablespoons - to my Mascarpone mixture, folding it through gently to give a rippled effect and extra zing!

In addition to the sprinkled chocolate I added 4 Amaretti biscuits, crushed to a crumb. Set aside the crumb and sprinkle with the chocolate just before serving.

For an optional additional flourish serve with a jug of orange drizzle – it balances the richness of the cream.

Orange Drizzle

200g icing sugar

250ml orange juice – no bits

Put the sugar and orange juice in a small saucepan and heat gently so that the sugar dissolves. Bring to the boil and then reduce the heat and simmer on a low heat for 10 minutes.

Hey presto, a syrupy drizzle to dress your tiramisu.

Next up – then there's the lemon!

Dids - pick me up!

Probably the most famous Italian dessert meaning – appropriately - “pick me up” is that old favourite Tiramisu. I always think of it as an Italian trifle, by most recipe history its invention is surprisingly modern, most likely 60s or 70s. Not a great start for me with my dislike of “trifle” although I will concede that tiramisu is a step up from the norm! However there's another problem, it's flavoured with coffee. A philistine I know, as far as I'm concerned coffee is meant to be in an espresso cup or a mug. I don't think I'm on my own - coffee is not popular with the kids either!

Eating together should be exactly that - all inclusive - and a pleasurable experience for everyone so a dessert to suit adults and kids alike has to be the answer.

Which is why – many moons ago – I adapted the tiramisu to suit everyone – in theory!

The first adaptation was the orange tiramisu and found fame in the USA when planning a dinner party. The orange tiramisu was the chosen dessert and so intrigued was my friend that he watched me make it. He's not a lover of full-on chocolate desserts and so it appealed and didn't mind the chocolate sprinkle to decorate. He loved it so much that it has become his “signature dish”. I know that he has taken it to friends as a contribution to a supper or dinner party – needless to say he is very popular with younger guests!

I've made small versions - “the tiddy” in portable sundae dishes with lids that double as stands, easy to transport when I took samples into Radio Northampton.

Small or large, portable or not the alternative tiramisu is perfect inside the house and out – especially for BBQs and the picnic season.

I can say with certainty that this is another of the “I know it works” desserts.

Choose from orange, lemon or cherry – recipes up next, in that order!

Dids … the Sticky Toffee Orange “stand-alone” recipes

Just four elements – all can be made or prepped ahead, ready to assemble when you are!

The cake

200g pitted dates, roughly chopped

1 tsp of bicarbonate of soda

200ml boiling water

80g unsalted butter, softened

150g soft brown sugar

2 large eggs

180g self-raising flour

Pre-heat your oven 160fan/180c/Gas 4. You'll need a loaf tin – 24x10cms/9½x5¼” approximately - you can grease the tin or use a loaf liner – much more convenient!

Place the chopped dates in a mixing bowl, sprinkle over the bicarb and then the boiling water. Leave to stand for 10 minutes then blitz in a food processor to a rough purée.

Using a hand mixer or elbow grease if you prefer, cream the butter and sugar until thick and smooth. Add the eggs one at a time and then follow gradually with the flour, finally add the date mixture. Pour into the loaf tin and bake for 45 minutes or until firm. Allow to cool. Double wrap in foil and store in a cool, dark place until you're ready.

Toffee Sauce

100g soft brown sugar

200ml double cream

½ tsp vanilla bean paste

40g unsalted butter

Mix the ingredients in a saucepan and bring to the boil, stirring over a medium heat until thickened – 2 minutes. Box and cool, then fridge.

Both the cake and the sauce can be frozen.

The Walnuts

100g walnuts, chopped roughly

pinch of sea salt flakes

knob of unsalted butter

Melt the butter in a medium frying pan until it foams. Tip in the walnuts and add the sea salt flakes. Stir them for 3-4 minutes until toasted. Tip the nuts into a bowl and leave to cool then box and fridge.

The orange segments

I love oranges – what I don't love is the pith and tough outer membrane around each segment.

To achieve the perfect segment you'll need a serrated knife – I use a bread knife - CAREFULLY. Top and tail your orange and then follow the shape of the orange with the knife and peel away a section at a time. Hold the orange in your left hand and using the serrated knife – very carefully – cut along the inside of the white membrane of the segment - I start on the left side of a segment then repeat on the right. Repeat until you finish with perfect segments and the discarded membranes.

Reserve any residual orange juice to drizzle over the cubed sticky toffee cake.

You'll get 10 segments from a large orange – navel are the best. Prep your segments ahead, box and fridge until you're ready to assemble.

Assembly

A glass sundae dish is perfect – place the small cubes

of cake in the bottom, add a drizzle of the reserved orange juice

Add a generous drizzle of the toffee sauce, sprinkle over the salted

walnuts and top with segments of fresh orange

Finally and entirely optional, add a scoop of vanilla ice cream

or clotted cream or a generous glug of double cream – choose

your guilty pleasure!

This dessert is definitely “fly by the seat of your pants” the size of the portion is up to you – a few cubes of cake, a drizzle of this and a sprinkle of that, topped with fresh segments of orange and optional extras.

It's surprising how the simplest of ideas become part of your “go to” “never fail” file!

Up next … speaking of trifle

Dids – a stand-alone that never fails

Alternatively there are “stand-alone” dessert recipes that never fail. A pud that's designed to assemble easily with ingredients that you've made yourself and, more to the point, made ahead gets my vote. You don't want to be messing around in your kitchen when you've got your nearest and dearest arriving – time is precious – as we've all discovered in recent months.

I know this dessert works and ticks the boxes mentioned above. Our friends were arriving from the USA and we hadn't seen them for ages so I didn't want to waste time faffing. It was good fun – I'd made all the elements ahead and assembled the dessert just before serving - it went down so well they took photographs. Of course you can assemble ahead – it depends how big a party you're planning!

Here's my invention. It's my answer to trifle which I've disliked since I was a kid - for me it's up there with sago and semolina – horrid! The combination of chocolate and orange is another perfect marriage, so, if you'd like an antidote to trifle too, this could be the answer :

Sticky Toffee Orange

Make a cake – a cake that will freeze well – a sticky toffee loaf cake

Cut into slices – 1.5cm approximately and then into small cubes –

place in a sundae dish – warm the cake if you wish

Make a toffee sauce – one that will freeze

use the sauce warmed to drizzle over the cake (or over ice cream)

Chop walnuts, add a knob of butter to a frying

pan, sprinkle with sea salt flakes

use to sprinkle over the cake and toffee sauce (or

add to the sauce poured over ice cream)

Segment a large navel orange and reserve the juice too

That's the theory, stand by for the recipes!

Dids – the meringues and ice cream for the Susan

Once again you have options – you can cheat and buy tubs of ready-made meringue kisses. The quality of the ready-made varies, some are better than others, some are powdery and overly sweet, some not so but disintegrate as soon as you look at them – a slight exaggeration may be!

If you want to have a go and make your own here's my basic meringue recipe :

4 fl oz egg whites – from large eggs

225g/8oz caster sugar

As is always my mantra, get yourself sorted before you start whisking.

Your oven should be pre-heated 90fan/110c/Gas ¼ – very cool/very slow.

Cut your parchment to size for two baking sheets measuring 30x30 cms.

You'll need a large, squeaky clean mixing bowl, a plain nozzle and a piping bag. If you want to be sure you've got a squeaky clean bowl then wipe it with a drop of lemon juice and let is dry before use.

Whisk your eggs whites until they are stiff – the old fashioned way of testing whether they are stiff enough is to tip the bowl upside down over your head – if the mixture doesn't move it's ready! Add half the caster sugar and whisk again until stiff. Fold in the remaining sugar. Your mixture is now ready for the piping bag.

The great thing about disposable piping bags is that you can cut them to size. The end of the bag is snipped to fit your nozzle. Fold the bag over your hand – it enables you to have a steady hold on your bag. Spoon the mixture into the bag until two thirds full and gently ease the mixture towards the nozzle expelling any air. Twist the top of the bag and hold and then use your other hand to steady the nozzle end.

Place a tiny blob of mixture in each corner of your baking trays and “glue” your parchment to the tray.

Holding the nozzle approximately 4cms above the tray squeeze the bag gently and then tilt the bag away in an upward direction so that you create a little kiss curl – hence “kisses”!

Bake for 45 minutes.

Peel the kisses gently from the parchment.

This recipe will give you approximately 40 kisses. You can store them in strong ziploc type bags or in tins lined with parchment with well fitting lids. Store in a cool, dry place – NOT in the fridge and they'll keep for 2 weeks – if they last that long!

If you're stuck for something to do whilst at home and you're planning your own “Susan” it's your made ahead “store cupboard” element.

Finally, another make ahead store cupboard element, this time for the freezer.

Vanilla ice cream

Prep – 5 minutes

Total time – 5 minutes

plus freezing at least 6-8 hours

or until firm

Gives you 1.6 litres of ice cream is equal

to 18 scoops

1 x 397g tin sweetened condensed milk

1 x 600ml double cream

2tsp vanilla bean paste

1. Put the condensed milk, cream and vanilla into a large mixing bowl and beat with an electric hand whisk until the mixture is quite thick and stiff, like pipeable whipped cream.**

2. Spoon the mixture into a lidded freezer-proof container and free for at least 6-8 hours or until firm.

** My variation – take a box of your Sticky Toffee Sauce or use a jar of shop bought salted caramel sauce (260g) and fold into the mixture to give a marbled effect.

I've made this ice cream so many times I've lost count – my tip is take it out of the freezer and let it soften a little before you serve it with your Susan.

You can make or buy elements – the world is your ice cream wafer. If you choose the make it yourself route the benefits are that, for example, the meringue kisses and the ice cream can be made well ahead, stored or frozen. All that remains is for you to arrange and serve your Susan with minimum effort and maximum wow factor.

It goes without saying that these are just a few of my ideas for a Susan – designed to inspire you to create your own!

Next up … a stand-alone, never fail idea

Dids … the sprinkles and the sauce for the Susan

Both the sprinkles and the sauce are secret weapons!

You could of course cheat by buying ready-made sprinkles like rainbow confetti or, as I knew them back in the day “hundreds and thousands” both of which have one major thing in common – pure sugar. You can get organic sprinkles made from natural ingredients on-line.

My favourite home-made sprinkle is praline - largely used for adding to and flavouring cream, ice cream, butter cream or whatever takes your fancy. You can use it in large pieces or shards or blitzed into a coarse powder. It keeps well so long as you transfer it into an air-tight jar. Should the mood take you it can even be blitzed into a paste.

Praline

75g/3oz almonds, unblanched

75g/3oz caster sugar

Place the sugar into a frying pan (I used a pan measuring 28cms/11” in diameter) and then the almonds on top. Heat the sugar and almonds on as low a heat as possible. Resist the urge to prod/stir/mess with! Patience is eventually rewarded the sugar begins to melt and when the almonds begin to “pop”, and your sugar is a good colour - turn it out onto a non-stick sheet (or oiled slab if you want to be posh). The melting of the sugar takes approximately 20 minutes.

Leave the praline sheet where it is until it is well and truly set. You can then break it up and blitz into a coarse powder or as you wish. It's stating the obvious I know – you'll get 175g/6oz of praline.

Please note that when blitzing you will need ear plugs and warn anyone nearby that isn't totally deaf they soon will be – it's worth the noise – like I said “tiny bits of twinkling toffee”!

Next up … the sauce :

Sticky Toffee Sauce

4oz unsalted butter

8oz soft brown sugar

2oz chopped stem ginger (optional)

10 fl oz double cream (or whipping cream)

Heat together the butter, sugar and ginger. When dissolved add the cream.

Simmer for 15 minutes, stirring.

The stem ginger in this recipe is optional but it makes a good addition when serving the sauce as an accompaniment to nursery puddings and ice cream.

One batch of the recipe produces approximately 539g of the sauce, or, over two portions to fold through ice cream. It can be frozen for convenience.

Once again you can cheat and buy a ready-made sauce. A shop bought sauce is usually approximately 260g per jar but you'll find it's sweeter than home-made. It's well worth the 15 minutes making your own.

Now for the meringues and ice cream for the Susan ...

Dids – recipes for the Susan

Here's a selection of drizzles for the “Susan” :

You can never have enough compotes or coulis recipes in your culinary arsenal – they are quick and easy to make and have a gazillion uses – the usual suspects like toppings for pancakes, cereals and yogurt. They are a perfect dressing for desserts – giving that much needed sharpness - quick and simple over ice cream too.

The compotes and a coulis too :

Blueberry Compote

250g blueberries – defrosted if frozen

100g caster sugar

juice of one small lemon

Pop the blueberries and the sugar into a medium sized saucepan and cook gently until the sugar melts and the mixture begins to thicken – add your lemon juice. This should take approximately 15 minutes. Stir occasionally taking care not to break up the fruit – this is a marathon not a sprint – be patient – it's only 15 minutes. If you must walk away from the stove then make sure you've got your timer around your neck.

When the mixture is cooked leave it to cool – then spoon into the clean jar you've got ready!

Cherry and Raspberry Compote

350g cherries, stoned – can use frozen

150g caster sugar

juice of 1 lemon (2 tbsps)

150g raspberries – can use frozen

4 tbsp water or juice from defrosted fruit

Pour the water into a pan and add the cherries, sugar and lemon juice. Place on a medium heat and stir until the sugar dissolves. Cook the cherries over a low heat for 5-10 minutes until they have released some juice but are not overcooked. If you are using frozen cherries you will have the fruit juices when defrosted – use this juice instead of the water and reduce the cooking time to 5 minutes.

Add the raspberries to the pan and cook for a further 1-2 minutes until they start to soften. Remove the pan from the heat and leave the mixture to cool, then blitz the compote and pass through a sieve. You'll get 400ml. Chill before serving or divide and freeze a portion for another day.

Strawberry compote

500g ripe strawberries, hulled

4 tbsp caster sugar

2 tbsp lemon juice

Cut the strawberries in half – or quarters if large – place in a large saucepan with the sugar and lemon juice. Heat gently until the sugar has dissolved and then simmer. Cover and cook for 3/5 minutes until dark in colour and syrupy. Compote can be store in fridge for up to 2 weeks. Again you can split the batch into two and freeze one for a rainy day.

If you prefer a smooth compote blitz and pass through a sieve.

As you can see it's not a difficult recipe, hulling the berries, i.e. removing the green leaf on the top and the stalk below, takes a little time but it's worth every second. You can buy a kitchen implement to do the job if you wish but using a paring knife and cutting in a circular motion – carefully - will do the job just as well.

Raspberry Coulis

200g strawberries, hulled and halved

200g raspberries

75g icing sugar, sifted

Heat the fruit in a large pan for 4-5 minutes or until the fruit starts to break down. Add the icing sugar and continue to cook the fruit for a further 2-3 minutes or until the sugar has dissolved.

Transfer the mixture to a food processor and blend until smooth, add a splash of water if necessary to loosen the coulis. Strain through a sieve pushing the fruit through with the back of a spoon and set aside to cool. Fridge until needed.

Actually you could call the coulis either raspberry or strawberry since it contains equal amounts of both.

I think that just about covers the compotes!

Up next … the sprinkles and the sauce for the Susan

Dive in desserts – aka Dids!

In this utopian dream we have of gathering with friends and family from our existing dystopian state you'll definitely need a dive in style of dessert!

You could spend a while creating a fancy dancin' posh pud but if you choose this route you might want to check your pantry for ingredients and whether or not you'll be able to get any that you do need since availability has been random nay bizarre during these testing times!

What follows is a series of ideas – a pick and mix!

You could consider a “Lazy Susan” principle - those of us who are of a certain age will remember them from the 60s (in my case) and I think Tupperware produced something similar which they called a “Party Susan”. In other words a large central circular platter with different compartments for different treats, sweet or savoury. There were also larger and very popular versions of a turntable - practical too – usually found in Chinese restaurants which made sharing banquets easy and fun.

Steal the idea - create a central turntable with small, colourful and pretty bowls and/or jugs of sweet treats – your own pick and mix - where everyone can dive in and create their own bowlful - you could use funky, disposable (and safe) pots for serving. Believe it or not the “Susans” are still available! The downside is if you invest in one they'll probably only have five or six “serving” spaces. Anyway, you don't have to spend dosh – I just wanted to paint a picture to give you ideas.

Here are my suggestions for your “Susan” :

Choices of texture and crunch, colour and above all flavour that you know your friends and family enjoy are the most important and similarly the size of your “bowls” is relative to the number of guests. You'll always be able to refill them as it all vanishes before your very eyes!

Lets begin with probably the most popular – that most of us love – chocolate.

Bowl 1 or may be 2!

Two recipes that immediately spring to mind are Hokey Pokey

and the recent Flourless Chocolate Cake – both of which

are perfect to cut into small cubes for bowls

with each of these you have tempting morsels that will

not disintegrate and an instant chocolate hit - if you know

that your guests are chocoholics you could make both

Chocolate Hokey-Pokey

75g unsalted butter

100g pecan halves, roughly chopped

sea salt flakes

300g dark chocolate

2 tbsp golden syrup

3 x 40g Crunchie bars

Heat a small knob of butter in a pan and when foaming, tip in the pecans with a pinch of sea salt flakes. Stir over a medium heat for 3-4 minutes or till toasted – you will smell them when they are ready. Tip the nuts into a bowl and leave to cool.

Break the chocolate into small pieces and melt, in a medium pan, with the rest of the butter and the syrup, stirring. Once the chocolate mixture is smooth, take the pan off the heat. Bash the Crunchie bars (in the wrappers – less messy!). Add the Crunchie pieces, along with the toasted pecans, to the chocolate mixture. Gently mix together before transferring to a square foil tray - 23x23cms (or cake tin if you prefer to wash-up).

Leave to set in the fridge – a minimum of four hours. Once set, remove from the tray and cut in half, repeat and keep going until you have small pieces to suit the size of your serving bowl.

The Flourless Chocolate Cake recipe and photos too were posted on the 2^nd May 2020.

Bowl 3 :

A drizzle (aka a compote or a coulis) to go with – serve in small jugs

if you have them or a large one if not – as for flavour – the choice

is yours and I've included some recipes

Bowl 4 :

For texture or crunch you could use Amaretti biscuits, crushed to

a crumb or left whole – nuts of your choice, chopped or left whole

Bowl 5 :

A sprinkle is essential! By sprinkle I mean a real one like blitzed

praline – a sprinkle of gold – tiny bits of twinkling toffee

Bowl 6 :

Sticky Toffee Sauce gets a big tick!

Bowl 7 :

Fresh fruit in season – at the moment strawberries and

raspberries are good, add some fresh pineapple, segmented oranges

whatever floats your banana boat!

Bowl 8 :

Meringue kisses – make your own or cheat – I won't tell

Bowl 9 :

Lets not forget the ice cream!

If you want to make certain elements ahead and freeze or store (as with meringue kisses) you can save yourself time, take short cuts or cheat – it matters not.

Coming up … selected recipes from my store for the “Susan” and more ideas too!